Tag: Weight Loss

What I Make

Chicken and Wild Rice

Julia Parent

Serves: 6

Ingredients:
1 large boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
2 1/4 cups water
1-10.5 oz. can condensed cream of chicken soup
1/3 cup whole milk
onion powder, to taste
6 oz. pkg. long grain and wild rice and its seasoning packet (I use this product occasionally even though it contains enriched long grain rice.) 
2 long celery stalks, rinsed and cut into moon shapes
1/4 cup slivered almonds (optional)

Directions:
Preheat oven to 450 degrees. Coat chicken breast with oil and season with pepper. Bake on a baking dish lined with aluminum foil for 30 to 35 minutes or until the juices run clear. Reduce oven temperature to 350 degrees. Cut chicken into bite-sized pieces. Whisk water, soup, milk, onion powder, and seasoning packet together until well blended. Stir in chicken, rice, and celery. Put mixture in a 9 X 13 baking dish. Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil lid and bake for another 15 minutes. If there is still liquid in the baking dish, broil on high until the liquid is almost all absorbed checking frequently to prevent burning. Sprinkle with almonds, if desired. Have with a glass of water.

What I Make

Peanut Chicken

Julia Parent

Serves: 6

Ingredients:
1/3 cup (approximately 1 orange) freshly squeezed orange juice
1/4 cup creamy organic peanut butter
1/2 teaspoon ground ginger
1 1/2 lbs. boneless skinless chicken breast
lightly salted dry roasted peanuts, to taste

Directions:
Preheat oven to 400 degrees. Whisk orange juice, peanut butter, and ginger together. Dip chicken breasts in mixture and coat thoroughly. Place chicken breasts on a baking sheet lined with aluminum foil. Bake for 30 to 35 minutes or until chicken is no longer pink when cut through the thickest part. Sprinkle with a handful of peanuts. Have with healthy carb and a glass of water.

What I Make

Breakfast Burrito

Julia Parent

Serves: 1

Ingredients:
1-1.5 oz. microwaveable ham steak, or any cooked ham
1/4 cup frozen broccoli, chopped
2 eggs
2 tablespoons whole milk
pepper, to taste
1/2 tablespoon unsalted butter
1/4 cup shredded cheddar cheese
1-10 inch organic whole wheat tortilla shell

Directions:
Microwave ham and broccoli according to package directions. Scramble eggs, milk, and pepper together. Melt butter in an 8″ non-stick skillet. Cook eggs, stirring gently, until light and fluffy. Add ham, broccoli, and cheese . When cheese is melted, put mixture on a whole wheat tortilla shell and wrap up like a burrito. Have with a glass of water.

What I Make

Quinoa with Chicken and Vegetables

Julia Parent

Serves: 4

Ingredients:
1 large boneless skinless chicken breast
1 tablespoon vegetable oil
pepper, to taste
1 cup carrots (approximately 2 or 3), rinsed, peeled, and cut into coin-shaped pieces
1 cup green beans, rinsed, with the ends removed and the beans broken in half
1 cup whole wheat quinoa
2 cups water
14.5 oz. can chicken broth
1/2 teaspoon garlic powder

Directions:
Preheat oven to 450 degrees. Coat chicken breast with oil. Place chicken on a foil lined pan and season with pepper. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear. Cut into bite-sized pieces. Put quinoa in a fine-mesh strainer and rinse with cold water until water runs clear. Drain. Bring water to a boil. Add quinoa. Stir and reduce heat to low. Cover and cook for 12 to 16 minutes or until water is absorbed. Fluff quinoa with a fork. Bring chicken broth to a boil. Add carrots, green beans, and garlic powder. Cook on medium-high heat for 7 minutes or until carrots are tender-crisp. Stir in chicken. Serve chicken and vegetable mixture over quinoa. Have with a serving of milk or a glass of water.

What I Make

Breakfast Potatoes

Julia Parent

Serves: 2 to 4

Ingredients:
2 Russet potatoes
2 tablespoons unsalted butter
2 slices thick cut bacon
1/8 teaspoon pepper
1/4 teaspoon onion powder
1/2 teaspoon parsley flakes
1/4 teaspoon basil leaves
1/4 cup shredded Romano cheese

Directions:
Wash, peel, and dice potatoes. Cook bacon to desired crispiness in a 12-inch skillet over medium-high heat. Remove bacon from the pan. Add butter to the bacon drippings in the pan. When butter is melted, carefully add potatoes and cook until golden brown on all sides. Crumble bacon and put back in the pan with the potatoes. Stir in spices.  Remove from heat and immediately sprinkle with cheese. Have with a glass of water.